Stephan Iten

Suzanne ImazOriginally from Berne, Switzerland, Chef Stephan Iten has several years of broad experience in the field of Chocolate and Pastry. As Felchlin’s Export Corporate Pastry Chef, he lends his exceptional culinary experience and skills to other professionals through pastry classes and seminars in Switzerland and worldwide. It is always with love and enthusiasm that he conveys his passion for creating chocolate and pastries in a contemporary and highly innovative style.

Chef Iten gained knowledge in his hometown of Berne before travelling overseas to work for the most prestigious hotels and restaurants in the United States, including Swissôtel in Boston. Later on he accepted the position as Executive Pastry Chef at the Ritz Carlton Marina Del Rey/California and was responsible for large banquets, weddings and corporate functions. After some years of working experience he was looking for a new challenge – in 1994 he decided to return to Switzerland. During this period he attended a higher education at the Swiss Confectionary and Chocolate Association and achieved successfully the title as Certificated Pastry and Chocolate Master.

In 1996 Stephan Iten started his career at Felchlin. This opportunity took him all around the world, including the United States, Middle East and Far East affording him new professional relationships and the appreciation of culinary influences from other cultures.

The professionalism and specialised knowledge of Stephan Iten was accomplished in 1998 when he was awarded as Pastry Chef of the year at the Johnson & Wales University College of Culinary Arts in the United States (Providence/Road Island). Stephan Iten aspires always to be ahead of the trends – his creativity and individual support towards our partners and customers excel him as a highly appreciated consultant.

Angela Kim

Angela Kim

Per Se

Angela Kim started her career in art history and the arts, before realizing her appreciation and passion for pastry. She started at various establishments in NYC until she landed a position at Del Posto. Soon after, she moved to The Modern where she helped run the pastry kitchen under the guidance of acclaimed Executive Pastry Chef Marc Aumont. In 2014, she was the winner of the Signature Plated Dessert Competition in Pastry Live. Currently, she is the Pastry Sous Chef of Per Se, Chef Thomas Keller’s three Michelin-star restaurant in New York.

Cathy Kincaid

Cathy Kinkead

Pulaski Technical College

Chef Cathy Kincaid began decorating cakes as a teenager and later had a business creating wedding and special occasion cakes. After taking several years off to raise children, she enrolled in culinary school with an emphasis in Baking and Pastry Arts. Cathy later went to work for The Blue Cake Company in Little Rock, AR as a sugar artist and worked primarily on figures, flowers, and other modeling. After obtaining her CEPC, Cathy joined the faculty at Pulaski Technical College Culinary Arts and Hospitality Management Institute. She is a Baking, Pastry, and Cake Decorating instructor and loves her job.

Sarah Kosikowski

Sarah KosikowskiA graduate of Culinary Institute of America, Sarah Kosikowski’s stellar career includes some of the most renowned restaurants in the country. In San Francisco, she worked at The French Laundry, Citizen Cake, and the Ritz-Carlton Dining Room. In Las Vegas, she continued to hone her skills at the Wynn Hotel; then, as Executive Pastry Chef, at the four-star Fleur de Lys; and then Michael Mina’s Michelin-rated restaurant at the Bellagio. In Chicago, she oversaw the dessert program at the Trump International Hotel & Tower® Chicago.

She is a 2009 James Beard Award nominee and appears regularly in national and local media. Chef Kosikowski qualified for the North American semi-finals of the Valrhona C3 Culinary Competition in Versailles, France in April 2011.

The extremely accomplished Chef Sarah Kosikowski joins Valrhona as its Ecole du Grand Chocolat Pastry Chef Eastern USA, through which she will use the people-skills to conduct classes for professionals; one-on-one culinary consultations; and media outreach, communicating the tastes and tales of Valrhona chocolate.